Description
This Ligurian cooking class in Genoa takes place in a home with a view of the sea over Boccadasse, and you spend it with flour on your hands. Over about three and a half hours you prepare three classic dishes of the region under the eye of your host.
- The savory pie: roll the dough by hand and with a rolling pin, make the filling and close it
- The pansoti: roll the dough, cut it and fold each one into a large tortellino, served with walnut sauce
- The canestrelli: roll out the shortcrust pastry and shape the biscuits
All three doughs are started together, so the work flows from one recipe to the next. The host cooks with local ingredients and fresh herbs, and the lesson is personal and welcoming rather than a demonstration from a distance.
When the cooking is over you sit down to eat what you made, on the terrace if the weather allows or inside the house, with water and wine. A recipe booklet comes home with you, so the dishes can be repeated in your own kitchen. The class is offered in English, French, German and Italian. It is not suited to wheelchair users or people with mobility impairments, and the dishes contain gluten, lactose and nuts, so allergies are a reason to look elsewhere.